A thick creamy corn chowder spiked with seafood, devine with crusty bread and a sald for a quick meal.
Ingredients
1tbspbacon fat or butter
1medium oniondiced
½green or red oniondiced
3clovesgarlicgrated or minced
2medium-large potatoesdiced in ½” cubes
2 6.5ozcans of chopped clamswith juices
3cupsof frozen corn
2cupschicken broth
½tspsalt
¼tsppepper
¼tspcumin
Dash smoked paprika
2cupshalf and half
Instructions
Melt fat in a Dutch oven over medium heat. Sauté onion until it just starts to soften and gets brown around the edges. Add in the pepper, and sauté for a couple minutes, then also add the potatoes. After another 2-3 minutes, add the garlic, and stir briefly.
Pour in the clam and all their juice. Add the chicken broth, corn and spices. The liquid should just v=cover up the corn. Add some water if needed. Bring to a low simmer, and let it cook until potatoes are nearly done, about 15 minutes.
Add the half and half. To make the chowder thicker and creamier, add ¼ cup potato starch (mixed with a bit of water), or a cornstarch slurry. Stir in off heat, and let stand without further cooking over heat.
Recipe Notes
Notes: add flavor dimension with a bay leaf, or fresh chopped thyme. Add in with the corn.